Five-Minute Steamed Broccoli with Chili-Lime Butter

By Sprig Originals ✓ · cooked up in Sprig

Bright green broccoli steamed just until snappy, then tossed in melted butter with lime juice, garlic and a homemade chili-lime salt. It takes about the same time as boiling it plain, but tastes like the $7 side you'd happily order again.

Ingredients

• 1 1/2 tsp kosher salt
• 1 tsp ancho or regular chili powder
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/4 tsp granulated sugar
• 1 tsp finely grated lime zest

• 1 1/2 lb broccoli crowns (about 2 large), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
• 1 cup water
• 1/2 tsp kosher salt

• 3 tbsp unsalted butter
• 2 clove garlic, thinly sliced
• 2 tbsp fresh lime juice
• 2 tbsp crumbled queso fresco or cotija (optional)
• 1 tbsp chopped fresh cilantro (optional)
• 1 lime, cut into wedges, for serving

Instructions

1. Make the chili-lime salt: in a small bowl, stir together the 1 1/2 tsp kosher salt, chili powder, cayenne if using, sugar and lime zest. Rub it between your fingers for a few seconds so the zest oils perfume the salt. Set aside.
2. Cut the broccoli into evenly sized 1 1/2-inch florets. Don't discard the stems — peel off the tough outer layer with a vegetable peeler and slice the tender core into 1/4-inch coins; they steam in the same time and taste sweet.
3. Bring 1 cup water and 1/2 tsp kosher salt to a hard boil in a large pot or deep skillet fitted with a steamer basket, lid on, over high heat.
4. Add the broccoli in an even layer, cover, and steam 4 to 5 minutes, until the florets turn vivid green and a paring knife slides into a stem with just slight resistance. Start checking at 4 minutes — the difference between snappy and army-green is about 60 seconds.
5. Immediately lift out the basket and dump the broccoli onto a rimmed baking sheet or wide platter in a single layer so the residual steam escapes instead of overcooking it. Pour out the steaming water and wipe the pot dry.
6. Set the dry pot or a large skillet over medium heat. Add the butter and garlic and cook 60 to 90 seconds, swirling, until the butter foams and smells nutty and the garlic is pale gold but not browned. Pull it off the heat and stir in the lime juice — it will sizzle and emulsify.
7. Return the broccoli to the pot, add 3/4 of the chili-lime salt, and toss for about 30 seconds over low heat so every floret gets coated.
8. Pile onto a serving platter, scatter with the remaining chili-lime salt, then the queso fresco and cilantro if using. Serve hot with lime wedges.

Chef's tips

Nutrition (per serving, estimated)

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